Tasting something new excites me. Learning how to cook it adds a different dimension. Fried chicken with kimchi ketchup was a delight. The chicken was crunchy outside, and remained juicy and tender inside. The kimchi ketchup had a subtle kick, and made this dish taste Asian. The sesame leaves gave a fragrant herby flavor to it. It’s also my first time to see and taste sesame leaves. I didn’t know it was edible. The toasted sesame seeds gave it more Asian character.
Chef Paul Marcos Samson, chef instructor of Southville International School affiliated with Foreign Universities (SISFU), brought me to Bistro Lima’s kitchen.
Bistro Lima is the restaurant run by their hospitality and culinary students. He taught how to cook the dish that was very simple.
with Chef Paul Samson
You need:
– chicken
– salt and pepper
– flour
– beaten eggs
– Japanese breadcrumbs
– brown and black sesame seeds
– cooking oil
– spring onions
– kimchi
– ketchup
– sesame leaves
– kamote (sweet potatoes)
Season the chicken with salt and pepper.
Do the standard breading procedure. Coat it with flour, then beaten eggs, finally with Japanese breadcrumbs. You can use other types of breadcrumbs but Japanese breadcrumbs can provide the recommended texture and crunch.
Fry each side until golden brown.
Rest them on a paper towel and allow it to absorb the excess oil.
Slice them into smaller pieces and put them on the sesame leaves. Sesame leaves give an earthy flavor to balance the richness of the fried chicken.
Blend kimchi and ketchup together. The ratio depends on your preference. Put the kimchi ketchup on top. If you want it on the spicy side, add more kimchi. If you want it mellowed, a half and half proportion will do.
Finish this by sprinkling toasted brown sesame seeds, ground black sesame seeds, and chopped spring onions.
On the side, you can add thinly sliced crunchy fried kamote (sweet potato) chips for garnish and texture.
We devoured the fried chicken with kimchi ketchup in Bistro Lima. This dish isn’t available in the restaurant though. I took a look at the menu and I was surprised to see very affordable items.
Bistro Lima serves lunch and snacks according to Christine Villacarlos, food and beverage director of SISFU‘s School of Hospitality and Management. She said freshmen hospitality and culinary students cook and serve here to practice the theories they learn in class. She expects the guests to have more patience and understanding and give feedback to help the students develop their skills.
Students who graduate from SISFU receive foreign university credentials without leaving the country. Louie Reyes, from the school’s marketing department, said that students also have the option to do their internship abroad through their foreign affiliate universities and earn while learning.
Today, I felt like was one of Southville’s culinary students. Thanks Louie, Chef Paul, and SISFU. Had a great time. Now if only I could also get a foreign university credential.
BISTRO LIMA MENU:
Appetizers
PROSCIUTTO E MELONE P 100
Fresh melon slices wrapped in Italian dry-cured ham
CALAMARES P 100
Deep-fried crispy squid rings served with garlic aioli
VEGETABLE SPRING ROLLS P75
Crispy spring rolls with vegetable and mushroom filling
served with sweet chili sauce
Soups
Served with bread rolls and butter
SOUP OF THE DAY P60
Made daily using the freshest and finest ingredients
CREAM OF MUSHROOM SOUP P 60
A puree of fresh mushrooms infused with truffle oil
MISO SOUP P 60
Traditional Japanese soup with dashi and miso paste
Salads
NICOISE P 110
A composed salad of tuna, tomatoes, hard-boiled eggs, olives,
and anchovies, dressed with vinaigrette
GREEK SALAD P 100
Fresh lettuce topped with olives and feta cheese
tossed in lemon vinaigrette dressing
CAESAR SALAD P 90
Mixed greens tossed in anchovy-garlic dressing
topped with croutons, bacon, and Parmesan cheese
Add: grilled chicken P 20
Chef’s Special Entrée
MUSHROOM RAGOUT P 120
Braised mushrooms served with garlic-mashed potatoes
and buttered vegetables
BAKED MILKFISH FILLET P 130
Baked boneless milkfish topped with sundried tomatoes, capers
and olives served with crispy fried potatoes and vegetables of the day
CHINESE FRIED CHICKEN P 120
Crispy Peking-style fried chicken served with hoisin sauce.
Served with with rice and vegetables of the day
BEEF STROGANOFF P 150
Braised beef in cream sauce and brandy
served with spaghetti noodles and vegetables of the day
All-time Favorites
CHICKEN FINGERS P 120
Served with French fries and sweet chili sauce
HUNGARIAN SAUSAGE P 130
Grilled sausage served with classic potato salad and sauerkraut
PORK MILANESE P 130
Crispy pork topped with fried egg served on spaghetti
Rice Bowl
Served with steamed or garlic fried rice
CHICKEN TERIYAKI P 130
Chicken thigh fillet in teriyaki sauce served with shiitake mushrooms
BICOL EXPRESS P 120
Crispy pork belly in spicy coconut milk served with fried local eggplant
BEEF TAPA P 130
Marinated beef sirloin served with fried egg and pickled papaya
Pasta
Served with garlic bread
AGLIO OLIO P 110
Traditional Italian pasta dish of brown garlic, olive oil
and chili flakes
PENNE CARBONARA P 120
Classic style cream sauce thickened with egg yolk
topped with chopped bacon
LINGUINE PRIMAVERA P 110
Vegetarian pasta dish in classic Italian tomato passata
Sandwiches
Served with French fries and coleslaw
BISTRO LIMA BURGER P 140
200 grams of beef burger with bacon and cheese on a freshly baked homemade bun
GRILLED SAUSAGE BUN P 130
Grilled Italian sausage topped with onions, pickles, and sauerkraut on our homemade bun
GRILLED VEGETABLE PANINI P 110
Grilled eggplant, bell peppers, onions, and zucchini, with pesto-mayonnaise
Extras
BREAD ROLLS AND BUTTER P 20
STEAMED RICE/GARLIC RICE P 10/15
MASHED POTATO P 30
FRENCH FRIES P 50
COLESLAW P 30
BUTTERED VEGETABLES P 40
Dessert
SWEET OF THE DAY P 70
Freshly made dessert of the day
CHOCOLATE GANACHE CAKE P 70
Bistro Lima’s signature chocolate gateau
smothered with a double dose of chocolate frosting
CHEESECAKE P 75
New York style baked cheesecake served with blueberry topping
SALTED CARAMEL CAKE P 60
Chocolate cake smothered with salted caramel sauce
SCOOP OF ICE CREAM P 50
Choice of: vanilla, chocolate, strawberry
served with your choice of chocolate orcaramel sauce
BANANA SPLIT P 120
All-time favorite ice cream delight
Beverages
BISTRO LIMA ICED TEA P 45
PINEAPPLE JUICE P 35
MANGO NECTAR P 35
FRESH FRUIT SHAKE OF THE DAY P 65
Please ask your server for today’s specials
OLD FASHIONED MILK SHAKE P 75
Vanilla, chocolate, or strawberry
MINERAL WATER P 20
SODA P 30
Pepsi, Pepsi Max, 7-up, Mirinda, Mountain Dew
COFFEE
We serve freshly roasted mountain-grown Philippine barako
that has a full-bodied flavor with hints of caramel, wood, and licorice
FRAPPUCCINO P 85
French vanilla, amaretto, mocha, or almond
ESPRESSO P 55
AMERICANO P 60
CAPPUCCINO P 60
CAFÉ LATTE P 60
TWININGS TEA P 50
Chamomile, English Breakfast, Earl Grey,
or Passion Fruit, Mango & Orange
BISTRO LIMA
Address: Ground floor, SISFU Bldg., Lima cor. Luxembourg Sts., BF International, Las Pinas
Tel. no.: (02) 825-5147 loc. 112
Operating Hours: Tue-Fri 10am-4pm
SISFU
Southville International School affiliated with Foreign Universities
Address: Lima cor. Luxembourg Sts., BF International, Las Pinas
Website: www.sisfu.edu.ph
Email : [email protected]
Facebook: https://www.facebook.com/southvilleuniversity
Tel. Nos.: (02) 820-5952 / (02) 820-6774
Mobile: 0998-9635284
Twitter & Instagram: @southvilleuni
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